You already know what I hate? Recommended serving sizes.
I really like hummus. I don’t make often make hummus myself (until it’s Edamame Hummus) as a result of it finally ends up being a catastrophe, so I purchase the little tubs of hummus on the grocery retailer. And I completely wish to eat half the bathtub in a single sitting. However a serving dimension is sort of all the time two tablespoons.
Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?!
I’m completely a quantity eater. Hummus is a wholesome meals, however the energy actually add up if you wish to eat greater than two tablespoons. So I believed I’d strive changing the chickpeas with roasted cauliflower. Oh certain, my hummus wouldn’t have as a lot protein, however I’d be capable to eat much more of it, which is good too, proper? As standard, I believed I used to be being tremendous revolutionary, however then I Googled it and a few gajillion recipes for paleo hummus made with cauliflower got here up. Oh snap.
Anyway, when you divide this Roasted Cauliflower Hummus into 4 HUGE SERVINGS (see, all caps means the servings are large), you find yourself saving about 90 energy per serving. I form of needed to have a extra spectacular quantity for you, however 90 energy is healthier than nothing, proper? Every HUGE SERVING is a bit over 200 energy, so when you serve this with some complete wheat pita bread and contemporary veggies, it makes a pleasant gentle lunch.
Oh, and I guess you’re questioning the way it tastes. Does Roasted Cauliflower Hummus style like actual hummus? Properly, sure and no. With the garlic, lemon juice, and tahini, it does style like hummus, however as a result of it’s made with roasted cauliflower, it has a delicate sweetness and nuttiness that common hummus doesn’t have. Should you’ve ever added caramelized onions to hummus, it’s form of like that.
Roasted Cauliflower Hummus
A decrease calorie hummus with roasted cauliflower substituted for chickpeas.
Prep Time: 10 minutes
Prepare dinner Time: 40 minutes
Complete Time: 50 minutes
Yield: Four-6 servings
1 medium head cauliflower, damaged into small florets
oil mister or cooking spray
1 clove garlic
1/three cup tahini
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper, to style
lemon wedges, olive oil, and parsley for garnish
pita bread and contemporary veggies for serving
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or spray with oil or cooking spray.
Place cauliflower florets on baking sheet. Spray with further oil or cooking spray. Roast for 40 minutes, stirring midway via cooking time. Take away from oven and funky.
Mix cauliflower, garlic, tahini, lemon juice, olive oil, salt, and pepper in meals processor. Course of till clean. Add water one tablespoon at a time for a thinner consistency, if desired.
Drizzle with olive oil and sprinkle with parsley, if desired. Serve with lemon wedges, pita bread, and contemporary veggies.
Kiersten is the founder and editor of Oh My Veggies.